Pizza is always a crowd pleaser…except when you have diabetes. Between the crust and the cheese, all those carbs can throw your entire week out of whack! That’s why I love this recipe for Pizz’alad from Diabetic Connect: by ditching much of the cheese in favor of those greens, you’ve got yourself a healthy, delicious pizza!
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- 2/3 cup lukewarm water
- 1 teaspoon instant or RapidRise yeast
- 1 teaspoon sugar
- 1 1/4 cups bread flour or all-purpose flour
- 3/4 cup white whole-wheat flour (see Tip) or all-purpose flour
- 1/2 teaspoon salt
- 2 cloves garlic , minced
- 3 tablespoons extra-virgin olive oil , divided
- 4 slices prosciutto , cut into strips
- 2 tablespoons sherry vinegar
- 1/2 teaspoon anchovy paste or 1/2 teaspoon minced anchovy fillet
- 4 cups thinly sliced bitter greens , such as radicchio and/or escarole
- 1/3 cup shredded Asiago cheese
- To prepare pizza dough: Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in bread flour (or all-purpose flour), whole-wheat flour (or all-purpose flour) and salt until the dough begins to come together.
- Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.) Place the dough in an oiled bowl and turn to coat.
- Cover the bowl with a clean kitchen towel; set aside in a warm, draft-free place until the dough has nearly doubled in size, about 1 hour.
- To bake pizza and prepare topping and salad: Position rack in lower third of oven, place a pizza stone on the rack and preheat oven to 500°F. Let the stone heat at 500° for 20 minutes. Want to grill your pizza instead? See Tips below.
- Roll pizza dough on a lightly floured surface into a 12- to 14-inch circle (depending on the size of your stone). Transfer to a lightly floured pizza peel (or inverted baking sheet).
- Combine garlic and 1 tablespoon oil in a small bowl and brush the dough with it. Sprinkle with prosciutto. Slide the pizza onto the hot stone. Bake until golden and crispy, 8 to 10 minutes.
- Meanwhile, whisk vinegar, anchovy and the remaining 2 tablespoons oil in a large bowl. Add greens and Asiago; toss to coat.
- When the pizza is done, transfer to a large cutting board and let cool for 5 minutes. Mound the salad in the middle and serve immediately.
Tips: Try using white whole-wheat flour in place of all-purpose flour. It’s made from a white variety of wheat, light in color and flavor but with the same nutritional properties as regular whole-wheat flour.